We made a short trip down to Port O'Conner last weekend and we caught a few reds. Teresa fed us with her 26"er.

Smoked these fillets over post oak at 375 with some of my all purpose rub and some Old Bay garlic & Herb seasoning. Man it was good! The long grain & wild rice always goes well with fish or pretty much anything for that matter.

Redfish am some good fishy Fin, have you ever done Redfish on the half shell It's my all time favorite way to grill them

OUP

Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

OldUsedParts wrote:Redfish am some good fishy Fin, have you ever done Redfish on the half shell It's my all time favorite way to grill them

I have OUP. I do like it on the half shell but I like it a little more fully filleted. To me it makes a big difference in the way they taste if you cut the red or dark strip out of the meat and I can't do that without filleting em.